Maystar Family Cookbook
HOMEMADE BLACK LICORICE
ROCKY ROAD SUPREME
BUTTERSCOTCH PECAN LOGS
SOUR CREAM FUDGE
IONE TOWNSEND'S FUDGE
WINNIE FULTON'S GREAT-GRANDMA'S CARAMELS
FESTIVE BLACK OR WHITE PEANUT CLUSTERS
HAND DIPPED CHOCOLATES
MARIAN FISHER'S CHOCOLATES
SOUR CREAM PENUCHE
PEANUT BUTTER FUDGE
PEANUT BUTTER FUDGE II
HOMEMADE BLACK LICORICE - CELIA MAYBEE
2 cups sugar
Heat sugar and syrup. Slowly add 1 cup cream, stirring until dissolved. Cook frequently to firm ball stage (23 8 degrees). Slowly add 2nd cup of cream. Repeat heating to firm ball stage. With last cup of cream, add butter, salt and cook to desire firmness (firm ball). Remove from heat. Add black food coloring and oil of anise. Pour into buttered pan and cool. Cut into squares. Use 13 x 9 x 2 inch cake pan.
CHOCOLATE CARAMELS - STEVEN HANKS
Steve has always cooked. As a boy, he made goodies for his family. Later he trained as a chef. He can put together a full course meal for his large family faster than almost anyone.
Stir over quick heat until sugar is dissolved:
3 cups sugar
Cut into small pieces and stir in:
3 ounces chocolate
Stir and boil these ingredients slowly to the firm ball stage (248 degrees). Add:
1 tsp. vanilla
Pour candy into lightly buttered tin. When firm (about 3 hours) invert onto a board and cut into 3/4 inch squares.
DIVINITY - JUNE COOK
4 cups sugar
One or more of the following may be added if desired:
In a heavy saucepan, stir together sugar, corn syrup, water and salt. Cook and stir over medium heat until sugar dissolves. Avoid splashing syrup on sides of pan. Cook without stirring to 260 degrees (hard ball stage). Remove from heat. Immediately, in large bowl, beat egg whites to stiff peaks . Gradually pour hot syrup in a thin stream over egg whites, beating at high speed on mixer, adding syrup slowly to insure proper blending. Add vanilla (and a few drops of food coloring, if desired). Continue beating until mixture forms soft peaks and begins to lose its gloss. Be sure divinity is set up before adding nuts, candied cherries, coconut, crushed peppermint sticks or miniature chocolate chips. Drop from spoon on waxed paper.
ROCKY ROAD SUPREME - JUNE COOK
Freezing the marshmallows makes this rocky road recipe outstanding.
5 to 7 large marshmallows, cut in quarters (or 1/2 cup miniature marshmallows)
Spread quartered marshmallows on a tray and freeze until firm. Place chocolate and butter in a large bowl and set aside.
. . . . . . . .
2 cups sugar
Next, combine sugar, 10 cut up marshmallows and evaporated milk in a heavy saucepan. Bring to a boil , stirring constantly for 5 minutes. Pour over chocolate and butter and stir well until mixture is well blended and begins to thicken. Add walnuts and vanilla and frozen quartered marshmallows. Pour into lightly greased square pan. Chill until firm. Store covered in cool place. Makes 2 pounds.
1 - 6 oz. pkg. chocolate chips
Melt chocolate and butter over low heat. Remove from heat and blend in egg. Stir in powdered sugar, nuts and marshmallows; blending well. Shape mixture into 1 inch balls; roll in coconut. Refrigerate or freeze. Makes about 3-1/2 dozen pieces of candy.
BUTTERSCOTCH PECAN LOGS - RITA STARK
1 - 6 oz. pkg. butterscotch morsels
Melt butterscotch morsels over hot (not boiling) water. Stir in condensed milk and vanilla. Add chopped pecans and mix well. Chill until firm enough to handle. Form into 12 inch rolls on waxed paper to shape evenly. Unroll and mark lengthwise with tines of fork; brush with egg white. Press pecan halves into roll. Wrap with waxed paper, chill. Slice with sharp knife.
SOUR CREAM FUDGE - KYM LEWIS
4 cups sugar
Cook over high heat, stirring until it starts to boil o r until sugar is dissolved. Boil at rolling boil for 12 to 15 minutes, then turn heat down. Pour over:
1 - 8 oz. pkg. of chocolate chips
Melt together in microwave:
12 oz. chocolate chips
In blender mix:
1 lb. powdered sugar
Then mix all ingredients together and add walnuts and marshmallows as desired.
Winnie adapted this recipe from her great grandmother for the microwave.
1 cup heavy cream (Winnie uses Darigold Classic Heavy Whipping Cream)
Line 9 x 9 x 2 inch square pan with foil, so ends of foil overlap edges of pan. Set aside. Combine cream and milk in a microwave-safe 3 quart casserole or glass bowl. (Be sure container is big enough as this really 'climbs' as it boils.) Cover tightly with microwave safe plastic wrap. Microwave at full power for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Stir sugar and maple syrup into the glass measure, stirring until sugar dissolves. Microwave uncovered at full power for 21 minutes, stirring CAREFULLY 3 times during t he cooking. (Be careful, careful, careful stirring as it climbs very fast up the spoon and it is easy to get burned.)
Remove from microwave and stir in butter until well blended. Pour mixture into prepared pan, scraping bowl thoroughly. Refrigerate the pan until the caramel is set firm. Remove caramel from pan by
pulling up with the ends of the foil. Invert the caramel and peel off the foil. Cut caramels into 64 squares. Wrap squares individually in plastic. Store in refrigerator and use within 2 months. DO NOT DOUBLE unless you have the container to handle the boiling!
2 lbs. (4 cups) peanut butter (room temperature)
Mix peanut butter and butter together with confectioners sugar until smooth texture develops. Form small balls the size of 'buckeyes' or large shooting marbles. Refrigerate balls. Next melt slowly chocolate chips and paraffin together in top of double boiler or heavy saucepan. Using a toothpick, dip cold buckeyes into chocolate chip mixture until 2/3 covered. Let dry on waxed paper. (Can be frozen.)
1 cup (6 oz.) semisweet chocolate chips or white chocolate chips
Place chocolate morsels or white chocolate in a 1-1/2 quart microwave-safe dish. Cook on high for 1 or 2 minutes or until melted. Add peanut butter and shortening. Cook on high for 1 or 2 minutes or until mixture is smooth and creamy. Blend well. Stir in peanuts. Drop by teaspoonfuls onto a cookie sheet lined with waxed paper. Chill until set. Store in refrigerator. Makes about 2 dozen clusters.
Relief Society was one of the places that Belva learned about dipping chocolates. A friend of hers, Virginia Kammeyer, wrote a poem about that class (published in her book, "Saints Alive") which tells that after going to workday meetings and learning how to dip chocolates that "now we're very talented; we're also very wide."
Use regular dipping chocolate (be careful that it is not streaked with gray.) Chop chocolate very fine or break with a hammer.
Use a special candy thermometer (not one with a bulb on the bottom.) It needs to register at 80 degrees bottom scale.
Do not dip chocolates on a rainy day and keep kitchen dry and draft free.
Melt broken chocolate in pan or bowl over 105 degree water. Temper by adding additional chopped chocolate to melted chocolate . Stir vigorously until melted, 88 to 90 degrees. The chocolate will feel cool to the touch on the tip of your tongue. If chocolate looks thin and glossy, it is still too hot. Be sure water under chocolate is not hotter than 105 degrees, or chocolate will have gray streaks. This is caused when the milk in the chocolate cooks because of too high a temperature.
Using your hand, dip centers, which are room temperature, into the chocolate mixture, give them a swirl and remove with fork or spoon. If they do not set up, chocolate is too hot. Stir melted chocolate into center of bowl as you dip, and temper cooled chocolate by adding more melted chocolate.
NOTE: Purity white may be melted at hotter temperature, but should be cool to touch for dipping.
I grew up with Aunt Marian's chocolates at Christmas every year. The first time I tried "store-bought" chocolates, I thought there must be something wrong with that batch, but since then I learned that I had just been spoiled by eating the best for so many years. With these recipes you can make chocolate just like Marians...as soon as you have 50 years experience like she does! Some of these recipes will require some chocolate making "know-how".
Marian 's tips for making chocolates:
Use a double boiler to melt chocolate. Don't get it too hot. Work chocolate on slap until it cools, then start dipping. Pick the center up in your hand and close fingers so that center is covered with chocolate. Slide onto a flat pan. Do as many as possible while chocolate is warm enough to handle, then scrape up extra as it hardens and save to cover soft toffee. Dip in room that is around 68 degrees and don't let steam from double boiler get into chocolate. Keep a cloth to wipe bottom of boiler. When dipping, leave chocolates at room temperature until well set.
Cover your cookie sheet with wax paper before putting centers on. Be sure they are dry before touching them.
Use six drops of oil flavorings to a batch of fondant. For almond flavored fondant center, use 1 cup almonds and work into fondant while working on a slab.
For chocolate mint fondant, use cream fondant with one square of dark chocolate cooked in, and add peppermint oil after removing from heat. Four sour cream center, add 1 cup sour cream instead of plain cream.
You may cover Brazil nuts with plain fondant and dip in chocolate.
1 lb. milk chocolate
Melt chocolate in double boiler. Add rest of ingredients. Pour into an 8-inch pan. Cool and cut. You may also roll these into small balls and dip into chocolate. Let cool.
2 cups sugar
Cook sugar, butter and water to 250 degrees. (260 degrees at sea level). Add hot cream with glucose in it. Cook to 224 degrees. Cool in pan then bet it until it lightens in color, thickens a little and turns creamy. Pour into container with tight lid. Refrigerate overnight or longer. Roll out into small balls. Dip in chocolate and then ground nuts. Put on tray to dry.
This is the most difficult to do , because when you cook first three ingredients, it will be very sugary. Keep sugar washed down as much as possible.
1/2 lb. butter
Melt butter, add sugar and water, then nuts. Heat to 300 degrees. Pour on marble slab. Spread to cool. Can also be covered with chocolate and sprinkled with walnuts.
2 cups light brown sugar
Stir until dissolved. Cook to soft ball stage. Take off heat and add a dash of salt and 1 Tbsp. butter. Let stand until cool and beat until creamy. Add nuts. Pour into buttered pan. Let set.
1/2 cup sugar
Melt 1/2 cup sugar until melted. Add 1/2 cup water to dissolve sugar . Combine with other ingredients except vanilla. Cook to 225 degrees (250 deg. at sea level) Add vanilla. Work on slab with butter. Put fondant into refrigerator overnight. Fondants are too soft to handle until cooled. After rolling into centers, they have to sit until room temperature before dipping them.
3 cups sugar
Cook sugar, cream and glucose to 224 degrees. When the fondant is cooked, pour over butter on slab and let cool a little. Then work with spatula back and forth until it changes and thickens. Add any kind of flavoring, nuts, coconut, fruits, etc. This is the basic fondant for any kind of flavor.
2 cups Karo syrup
Cook to soft ball stage and quickly stir in coconut. Pour into pan. Sprinkle with slivered almonds. You can pour on top of 1 recipe of caramels, cool and dip in chocolate.
2 cups sugar
Cook sugar, syrup and butter until boiling. Add milk a little at a time so boiling doesn't stop. This keeps it from curdling. Add glucose. Stir well while boiling for ten minutes and remove from heat. If thermometer boils at 202 degrees, cook to 233 degrees. If it boils at 212 deg., cook to 242 degrees. Pour onto well-greased baking sheet about 1/2 inch thick. Sprinkle with walnuts. Put into refrigerator and cool until firm. Cut into strips about 3/4 inch wide, and cut into squares. Wrap or dip in chocolate.
4 cups sugar
Bring sugar and milk to boil. Let boil 9 minutes, stirring occasionally. Then add creme, nuts, peanut butter and vanilla. Stir until creme and peanut butter are melted. Pour into 9 inch pan. Very good!
2 cups sugar
Stir and boil over medium heat until 225 degrees on candy thermometer. Stir in:
1 cup peanut butter
Place in 9 x 12 pan. Cool.
Great with apples!
8 oz. cream cheese
Mix together well. Amount of sugar may vary, but must equal 1 cup.